• Economic and Environmental Geology
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• v.39 no.2 s.177
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• pp.163-171
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• 2006

This study is the case of groundwater development based on the geometrical fracture model of target area established only through geological fracture mapping technique. A fracture mapping of $9km^2$, eastern Munsan, has been conducted to determine geological and hydrological factors for new water well placement in the Gyeonggi gneiss complex. Geophysical exploration was not applicable because of small restricted area and dense underground utilities at the site. Form line mapping on the basis of foliation orientation and rock type revealed a synform of NS fold axis bearing to the south. An EW geological cross-section passed through the site area shows a F2 synform as a double-wall ice cream spoon shape. Three regional faults of $N20^{\circ}E,\;N30^{\circ}W$, and NS have been dragged into the site to help understand extensional fault paths. The $N20^{\circ}E$ fault with dextral sense is geometrically interpreted as a western fault of two flexural conjugate type-P shear faults in the F2 synformal fold. The NE cross-section reveals that a possible groundwater belt in the western limb of super-posed fold area is formed as a trigonal prism within 100 m depth of the intersectional space between the $N20^{\circ}E$ fault plane and the weakly sheared plane of transposed foliation. Another possible fault for water resource strikes $N40^{\circ}E$. Recommended sites for new water well placement are along the $N20^{\circ}E\;and\;N40^{\circ}E$ faults. As a result of fracture mapping, 145 ton/day of water can be produced at one well along the $N20^{\circ}E$ fault line. Exploration of groundwater in the area is succeeded only using with geological fracture mapping and interpretation of geological cross-section, without any geophysical survey. Intersection of fault generated with the F2 synformal fold and foliation supply space of groundwater reserver.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.